Ingredient Substitution Chart
A printable reference for common ingredient substitutions in baking and cooking. Find replacements for butter, eggs, milk, sugar, flour, and more with exact ratios.
Ingredient Substitution Chart
Common replacements with ratios and notes
Dairy
| Original | Substitute | Notes |
|---|---|---|
| 1 cup Butter | 1 cup coconut oil (solid) | Same ratio; slightly different flavor |
| 1 cup Butter | 3/4 cup vegetable oil | For baking; reduces flakiness |
| 1 cup Whole Milk | 1 cup oat/almond/soy milk | Works 1:1 in most recipes |
| 1 cup Buttermilk | 1 cup milk + 1 tbsp lemon juice | Let sit 5 min to curdle |
| 1 cup Heavy Cream | 3/4 cup milk + 1/3 cup melted butter | For cooking, not whipping |
| 1 cup Heavy Cream (whipped) | 1 can chilled coconut cream | Whip when cold; add sugar |
| 1 cup Sour Cream | 1 cup plain Greek yogurt | Same tanginess; 1:1 ratio |
| 1 cup Cream Cheese | 1 cup strained Greek yogurt | Strain overnight in cheesecloth |
| 1 cup Evaporated Milk | 1 cup half-and-half | Slightly thinner |
| 1 cup Half-and-Half | 3/4 cup milk + 1/4 cup cream | Or 1 cup milk + 1 tbsp butter |
Eggs & Leaveners
| Original | Substitute | Notes |
|---|---|---|
| 1 Egg (binding) | 1 tbsp ground flax + 3 tbsp water | Mix; rest 5 min until gel forms |
| 1 Egg (moisture) | 1/4 cup unsweetened applesauce | Adds slight sweetness |
| 1 Egg (leavening) | 1 tsp baking soda + 1 tbsp vinegar | For cakes and muffins |
| 1 Egg (richness) | 1/4 cup mashed banana | Adds banana flavor |
| 1 Egg (general) | 3 tbsp aquafaba (chickpea water) | Can also whip like whites |
| 1 tsp Baking Powder | 1/4 tsp baking soda + 1/2 tsp cream of tartar | Same leavening effect |
| 1 tsp Baking Soda | 3 tsp baking powder | Omit salt; different rise |
Sweeteners
| Original | Substitute | Notes |
|---|---|---|
| 1 cup White Sugar | 3/4 cup honey | Reduce liquid by 1/4 cup; lower oven 25°F |
| 1 cup White Sugar | 3/4 cup maple syrup | Reduce liquid by 3 tbsp |
| 1 cup White Sugar | 1 cup coconut sugar | 1:1 ratio; darker color |
| 1 cup Brown Sugar | 1 cup white sugar + 1 tbsp molasses | Mix well; exact match |
| 1 cup Powdered Sugar | 1 cup white sugar blended fine | Blend 1 min; add 1 tsp cornstarch |
| 1 cup Corn Syrup | 1 cup honey or maple syrup | Flavor will differ |
Flours & Thickeners
| Original | Substitute | Notes |
|---|---|---|
| 1 cup All-Purpose Flour | 1/2 cup whole wheat + 1/2 cup AP | 100% WW makes dense baked goods |
| 1 cup All-Purpose Flour | 1 cup + 2 tbsp cake flour | Lighter results |
| 1 cup Cake Flour | 1 cup AP flour - 2 tbsp + 2 tbsp cornstarch | Sift together twice |
| 1 cup Self-Rising Flour | 1 cup AP + 1.5 tsp baking powder + 1/4 tsp salt | Mix well before using |
| 1 cup Bread Flour | 1 cup AP flour + 1 tsp vital wheat gluten | More chewy texture |
| 1 tbsp Cornstarch (thickener) | 2 tbsp all-purpose flour | Cook longer; slightly cloudy |
| 1 tbsp Cornstarch (thickener) | 1 tbsp arrowroot powder | Clear results; 1:1 ratio |
Oils & Fats
| Original | Substitute | Notes |
|---|---|---|
| 1 cup Vegetable Oil (baking) | 1 cup unsweetened applesauce | Reduces fat; adds moisture |
| 1 cup Vegetable Oil (baking) | 3/4 cup melted butter | Richer flavor |
| 1 cup Shortening | 1 cup butter + reduce liquid by 2 tbsp | Less flaky; better flavor |
| Cooking Spray | Butter/oil on paper towel | Or parchment paper |
Other Common
| Original | Substitute | Notes |
|---|---|---|
| 1 cup Breadcrumbs | 1 cup rolled oats (pulsed) | Or crushed crackers |
| 1 oz Unsweetened Chocolate | 3 tbsp cocoa + 1 tbsp oil | Mix until smooth |
| 1 cup Wine (cooking) | 1 cup broth + 1 tbsp vinegar | Match color: chicken/beef |
| 1 tbsp Fresh Herbs | 1 tsp dried herbs | 3:1 fresh to dried ratio |
| 1 clove Garlic | 1/8 tsp garlic powder | Or 1/2 tsp minced from jar |
| 1 tbsp Mustard (prepared) | 1 tsp dry mustard + 1 tsp water + 1 tsp vinegar | Mix together |
Related Templates
FAQ
Can I substitute ingredients in baking without affecting the result?
Some substitutions work well (buttermilk for milk with acid, applesauce for oil) while others significantly change texture or rise. Leaveners (baking soda/powder) and structural ingredients (eggs, flour) are the hardest to substitute without noticeable changes.
What is the best egg substitute for baking?
It depends on the recipe's purpose for eggs. For binding: 1 flax egg (1 tbsp ground flax + 3 tbsp water) or 1/4 cup applesauce. For leavening: 1 tsp baking soda + 1 tbsp vinegar. For moisture: 1/4 cup yogurt or mashed banana.
How do I make buttermilk if I don't have any?
Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Stir and let sit for 5 minutes until it curdles slightly. This works with any milk including plant-based. It's the most reliable baking substitution.